Tuesday, January 23, 2018

yamashiro's zombie

1 oz Dark Jamaican 151° Rum (Smith & Cross 114°)
1 oz Myer's Dark Rum (Gosling's Black Seal)
1 oz Light Puerto Rican Rum (Don Q Añejo)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/4 oz Passion Fruit Juice (1/4 oz Passion Fruit Syrup)
1 tsp Sugar (omit, combined into passion fruit syrup)
1/2 oz Orgeat
1/4 oz Falernum (Velvet)
1 dash Grenadine (1 bsp)
1 dash Pernod (1/2 bsp Kübler Absinthe)
1 dash Bitters (Angostura)

Shake with ice and serve in a stemmed tumbler (Tiki mug) with cracked ice. Garnish elaborately with mint.

Two Mondays ago, I kept on the Tiki train with another "Tiki the Snow Away"-worthy drink that I had spotted in the Zombie Horde book. That Zombie recipe was from Yamashiro's restaurant in Hollywood that was first published in 1971. Author David Montgomery suggested that the restaurant may have acquired some Don the Beachcomber alumni since the recipes for the Donn Beach 1934 Zombie and this one are so similar; indeed, the Yamashiro's recipe added passion fruit and orgeat to the mix but left out the original's cinnamon component.
The Yamashiro's Zombie proffered dark notes from the aged rums to the nose. Next, lime, grapefruit, and a creaminess from the orgeat on the sip led into funky rum, nutty orgeat, tropical fruit, and a hint of spice on the swallow.

Monday, January 22, 2018

cooper's zombie

3/4 oz Smith & Cross Rum
3/4 oz Myer's Dark Rum (Gosling's Black Seal)
3/4 oz Bacardi Superior Rum (Don Q Añejo)
3/4 oz Bacardi 8 Year Rum (Don Q Añejo)
3/4 oz Grapefruit-Cinnamon Syrup (BG Reynold's Don's Mix)
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1 bsp Guava Reduction (1/4 oz melted Guava Jelly (heated 1:1 in water))

Shake with ice, strain into a tall glass (Tiki mug), float 4 dash Angostura Bitters, spritz with Pernod Absinthe, and garnish with an orange slice, mint sprig, pineapple leaf, and cherry (2 pineapple leaves, spent half lime shell, cherry).

After my bar shift two Mondays ago, I wanted to continue on with the Tiki the Snow Away month theme, and I chose to make a drink called the Cooper's Zombie that I spotted on OnTheBar. The recipe was posted by Tampa bartender Gabriel Camacho who credited Chuck Cooper. With guava in the mix, I wondered if it was the same Cooper associated with Trader Vic's 1946 Cooper's Ranch Punch. Instead, Chuck Cooper was one of Gabriel fellow bartenders in town. Cooper's Zombie varied from the classic 1934 Zombie by ditching the falernum and grenadine for pineapple and guava.
The Cooper's Zombie presented a spiced aroma of anise and cinnamon notes to the nose. Next, lime, guava, and pineapple mingled with a full mouthfeel from the guava jelly's pectin on the sip, and the swallow led off with funky rum and darker tropical flavors and ended with a cinnamon finish. Once the bitters float reached the straw, the balance shifted to drier and more clove-driven.

Sunday, January 21, 2018

silver lady

2 oz Dry Gin (Beefeater)
1/2 oz Kümmel (Helbing)
1/4 oz Simple Syrup
1/2 oz Lemon Juice
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil (if using a lemon peel coin, feel free to float the twist).

While reading Gin Glorious Gin, I was reminded of the Silver Bullet from the Savoy Cocktail Book which is two parts gin, one part kümmel, and one part lemon juice. The drink came up in a discussion of British royalty shaping the perspective on gin and its uses, and how Prince Philip was rather fond of the Silver Bullet besides the royal family favorite of Gin & Tonic. Since kümmel can be rather forward, I wondered how to better balance the drink, and I decided to merge it with another Savoy Cocktail Book classic, the White Lady. Actually, the 1930 recipe lacks egg white, but the 1940s recipes starting with Crosby Gaige soon included it. Using the 4:1:1 structure in the White Lady recipe I linked to (plus a touch of simple to also smooth things out), I crafted my mashup: the Silver Lady.
The Silver Lady greeted me with a lemon oil bouquet. Next, a creamy lemon sip transitioned into a juniper, caraway, and cumin swallow with lemon tartness on the finish.

Saturday, January 20, 2018

ginui nui

2 oz Privateer Gin
3/4 oz Orange Juice
3/4 oz Lime Juice
1/2 oz Becherovka (*)
1/4 oz St. Elizabeth Allspice Dram
1/4 oz Vanilla Syrup
1 dash Angostura Bitters

Shake with ice, strain into a tall glass, fill with crushed ice, and garnish with an orange peel-cherry flag.
(*) Perhaps sub cinnamon syrup in a pinch.
Two Saturdays ago, one of my guests at work desired a citrus-forward gin drink, and I inquired if a gin Tiki idea would work. When I got the affirmative, I set to work on an idea that I had after spotting a fresh batch of vanilla syrup in the bar fridge. That idea was to riff on Don the Beachcomber's 1937 Pupule that he later renamed the Nui Nui, and to lock in the tropical feel, I selected Privateer's Tiki Gin. Lacking cinnamon syrup at the new bar, I opted for Becherovka that along with the gin led to a much more complex spice palate than the original and worked great with the Donn's Spices #2.

Friday, January 19, 2018

lion's fang

1 1/2 oz Demerara Rum (El Dorado 5 Year)
1 oz 100 Proof Bourbon (Old Granddad Bonded)
1 oz Lime Juice
1/2 oz Falernum (Velvet)
1/4 oz Allspice Dram (Hamilton's)
1 tsp Demerara Syrup (1/4 oz Simple)
2 dash Angostura Bitters
6 drop Absinthe (Kübler)

Blend 3 seconds with a scoop of ice, pour into a double old fashioned glass, and garnish with mint (shake with ice, strain into a Tiki mug, and fill with crushed ice).
Two Fridays ago, I decided to make the Lion's Fang from Chad Austin of Bootlegger Tiki in Palm Springs, CA. The recipe was part of a collection of Lion's Tail riffs on Punch Drinks, and here, it appeared that Chad mashed the 1937 classic with the Cobra's Fang by including the Tiki drink's Demerara rum, falernum, and absinthe to the mix. Once prepared, the Lion's Fang proffered a barrel-aged caramel and allspice aroma to the nose. Next, lime and caramel on the sip led into rum, Bourbon, allspice, and anise on the swallow. While the Lion's Tail works for me, the extra lime-friendly ingredients function well to smooth over the awkwardness that the lime-American whiskey combination often can have.

Thursday, January 18, 2018

the legend continues

1 oz Dark Rum (Coruba)
1 oz Coffee Liqueur (Kahlua)
3/4 oz Orange Juice
1/2 oz Orgeat
1 Whole Egg

Shake once without and once with ice, strain into a cocktail coupe, and garnish with freshly grated espresso bean.
For a nightcap somewhere between the storm finishing and bed, I turned to Imbibe Magazine for a Flip. There, I spotted a rum and coffee number from Trey Jenkins of Péché in Austin called The Legend Continues. Once prepared, the Flip donated a coffee bouquet from the garnish and liqueur. Next, a creamy sip from the egg and orgeat shared hints of orange and dark roast, and this was chased by dark rum, coffee, and almond flavors on the swallow.

u.s.s. wondrich

1 1/2 oz Amontillado Sherry (Lustau)
3/4 oz Pineapple Juice
3/4 oz Sweet Vermouth (Maurin)
3/4 oz Sabra Liqueur or 1/2 oz Allspice Dram (1/2 oz Hamilton's Allspice Dram)
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe (Tiki mug filled with crushed ice), and garnish with a pineapple wedge (pineapple leaf).

With the snow coming down two Thursdays ago, we were in the mood for a mid-afternoon refresher (as well as a moment to truly embrace the #TikiTheSnowAway phenomenon on Instagram). Therefore, I opted to make the U.S.S. Wondrich that I had spotted on Punch Drinks a few weeks before. The recipe was crafted by Jeff Beachbum Berry at Latitude 29 as an intermission drink served between rounds of regular strength cocktails. The name makes reference to David Wondrich who not only espouses the intermission drink concept but was the first person to request a sherry libation at Latitude 29. Saveur Magazine mentioned that "this tiki-inspired drink is based on the Adonis, a pre-Prohibition recipe that is equal parts sherry and vermouth, with a balancing dash of bitters."
The U.S.S. Wondrich greeted the nose with grape and allspice aromas along with the occasional poke from the pineapple leaf's pointy end. The grape continued on into the sip along with a hint of pineapple, and the swallow paired the sherry's nuttiness with the liqueur's allspice which were both followed by a spiced pineapple finish. Andrea commented that the combination reminded her of desserts -- specifically Raisin Squares; to me, it had shades of the Kuula Hina given the Amontillado sherry, pineapple, allspice dram, and Angostura Bitters components.

Wednesday, January 17, 2018

monkey pilot

1 oz Dark Jamaican Rum (Coruba)
1 oz London Dry Gin (Beefeater)
1 oz Orange Juice
1/4 oz Grenadine
3/4 oz Lime Juice
1/2 oz Falernum (Velvet)
1/2 oz Cinnamon Syrup
1 bsp Absinthe (Butterfly)
1 dash Angostura Bitters

Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (2 pineapple leaves and an orange twist).

Two Thursdays ago, for Instagram's Tiki the Snow Away, I started brainstorming on paper for some upcoming recipes. One of them which I have not made at the time had banana liqueur in the mix and got dubbed with the word "Monkey" in the title. That got me thinking about the Monkey Gland -- a classic drink that Ted Haigh regenerated interest in via his Vintage Spirits and Forgotten Cocktails book and that saw its heyday with the absinthe launches in 2008-09 before it faded away from mention. In my time as a professional bartender, I have neither been asked to make or offered to make a Monkey Gland proper, but the drink has spawned some tasty riffs such as the Glandula del Mono and Monkey Margarita. I wondered if it could be made in a Tiki-like form without the addition of banana liqueur (as was done in the Monkey Paw riff) but by adding other citrus and the appropriate sweeteners to the mix. With absinthe there, I thought about the Jet Pilot, but when I did not want to add a third citrus of grapefruit, I also included elements of the Test Pilot as well.
Given the mash-up of a Monkey Gland and Test/Jet Pilots, I named this one the Monkey Pilot which conjured up a mid-century feel when animals were used in aeronautic tests instead of humans. Once prepared, the Monkey Pilot gave forth orange and fruity aromas. Next, lime and orange joined the dark rum's caramel on the sip, and the swallow shared funky rum, cinnamon, and gin's pine leading into the absinthe's anise notes.

Tuesday, January 16, 2018

freaky tiki

2 oz Bumbo Rum (Don Q Oak Barrel Spiced)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz "Bittersweet" (equal parts Campari & Grenadine)
1/2 oz Orgeat
2 dash Angostura Bitters

Shake with ice, strain into a glass (Tiki mug filled with crushed ice), and garnish with a rosemary sprig (lime wheel and paper umbrella).
In order to make another drink for Tiki the Snow Away, I had to make a fresh batch of orgeat (using the recipe I published in Boston Cocktails: Drunk & Told) for the Freaky Tiki called for said ingredient. The recipe was crafted by the Liquid Lab in Manhattan and was published on Chilled Magazine's feed; it featured Bumbo Rum, and since I lacked that spiced spirit, I opted for the Don Q one that I had been gifted back in November. Overall, the Freaky Tiki seemed like a Jungle Bird with orgeat and grenadine in the mix, so I was willing to give this a go. While the grenadine-Campari combination is more novel to me, the similar grenadine-Amer Picon one is a Trader Vic trick that he utilized in the Jayco, Kahala Cooler, and Philippine Punch with great success. In the mug, the Freaky Tiki broadcast a lime and pineapple bouquet to the nose. Next, a creamy lime with hints of pineapple filled the sip, and the swallow offered up rum, a coconut-like combination from the pineapple and almond, and bitterness leading into a spiced finish.